Improving rehabilitation of dysphagic patients through rheology measurements with a conventional rheometer and the quartz crystal microbalance
The viscosity of non-solid foods, and the stability of their viscosity with changes in time, temperature and shearing is critical in managing chronic swallowing difficulties known as dysphagia. The starch-based foodstuffs thickeners used in dysphagia therapy are highly non-Newtonian and their viscos...
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Lancaster University
2006
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.497232 |